Pear Tart



3 T. butter, softened
3/4 C. sugar, plus 1 T.
3/4 C. all-purpose flour
1/3 C. walnuts, chopped fine
8 oz. cream cheese
1 egg
1 tsp. vanilla extract
15 oz. fresh pears, thinly sliced
1/4 tsp. cinnamon

Preheat oven to 425F. Combine butter with 1/2 C. sugar until crumbly. Stir in the flour and walnuts. Coat the bottom of a 9" fluted tart pan with a removable bottom with cooking spray. Press the walnut crust onto bottom and sides of pan. Stir the cream cheese until smooth; beat in 1/4 C. sugar, egg and vanilla and spread over the crust. Arrange pears in a pattern over the cream cheese mixture. Combine the cinnamon and remaining sugar over the pears. Bake for 10 minutes, reduce heat to 350F and bake an additional 15-20 minutes until the filling is set. Cool 1 hour on wire rack. Refrigerate at least 2 hours before serving.

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